Pan-seared, oven-roasted thick-cut pork chops from Cook's Illustrated Annual Edition 1999 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy citrus pan sauce; Sweet and sour pan sauce with bacon and tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 31, 2019

    Great recipe for basic pork chops - flavorful, great texture, juicy, and easy technique (though it does require some advance prep). I used 1-inch thick chops vs. 1.5-inch as specified in the recipe. They cooked faster than I anticipated and I ended up taking them (grabbing!) from the oven at 160F in the center. Despite this overcooking, they were still excellent, so I expect they'll be even better when I take them out at the lower temperature specified in the recipe. [Cross-post for Annual Edition/ Magazine.]

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